Put the potato and sweet potato in a pan of boiling water and cook for 10-12 minutes until tender. Add the peas for the last 2 minutes.

Drain, return to the pan, then crush slightly with a wooden spoon to create a lumpy mash.

Stir in the sweetcorn.

Heat 2 tablespoons of the oil in a frying pan and cook the onion and chilli over a low heat for 6-8 minutes until soft.

Combine the onion and chilli with the mash in a large bowl, season and mix evenly.

Allow to cool slightly, then divide into 6 equal portions and shape into flat cakes.

Place the flour in a bowl, the beaten egg in another and the breadcrumbs in a third.

Dip each cake first into the flour, then in the egg and finally in the breadcrumbs.

Fill a pan two-thirds full with oil and heat to 180C/350F or until a cube of bread added to the oil browns in 30 seconds.

Deep fry the cakes for 2-3 minutes until golden brown and crisp, then drain on kitchen paper. Alternatively you can shallow fry them, carefully turning them on all sides until golden brown - takes a bit longer but just as tasty!